Poultry

This was pretty good. I love clams and I love most chicken preps, but pairing the two takes some getting used to. The Portuguese love their clams with meat. Which I can’t get 100% behind.

One hour+ total
Would make it again? Probably not

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Page 290

Grilled Chicken with Sesame (Korea)

Look how pretty that looks. I don’t rate Korean cuisine among the best, but I do love all things sesame and scallion, so this dish really worked for me. Hoang liked it too.

40 minutes total
Would make it again? Yes

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Page 311

Stir-Fried Chicken with Walnuts (China)

This is why I love this book. There we were, with thawed chicken breast and needing an idea. Voila – cube it and stir fry it with some soy sauce, ginger, scallion, wine and serve over rice. We threw in some toasted pine nuts for the heck of it too.

40 minutes total
Would make it again? Yes

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Page 312

Stir-Fried Chicken with Creamed Corn (Hong Kong) – Damian’s bowl

Bittman calls this a strange dish even comparing it to pickled pig’s ears. Admittedly, it’s not the most appetizing looking dish, but it was perfectly normal to the three of us, and perfectly delicious, quick and easy. I’d drain the canned corn first though.

40 minutes total
Would make it again? Yes

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Page 337

Poached egg

Bittman wrote that it’s impossible to nail this on your first try. Eat it Bittman, because I did. Perhaps the most delicious egg preparation one can do.

10 minutes total
Would make it again? Yes

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Page 338

Hard-cooked eggs

Notice I didn’t say “hard-boiled” as they shouldn’t actually be boiled. Bittman has experimented (as have I) for the perfect egg and I think he’s nailed it. Put eggs in normal water, put heat on medium-high, bring to boil, then shut off the heat and let ’em sit for 9 minutes. Then run under cool water. The shells come off in one piece and the yolks aren’t dry as dust.

15 minutes total
Would make it again? Yes

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Page 343

Omelette aux Fines Herbes

I love a good omelette. I remember watching Julia Child whip out a whole bunch of simple ones in rapid-fire succession on her old timey show once. My dad likes the puffed up airy kind, which I hate. I like this kind, and this simple french recipe is excellent. I can get all douchey on you too and brag how all the “fines herbes” are from my own garden.